Bright and refreshing, this grown-up treat tastes like you’re biting into a just-picked strawberry. White wine and lemon juice enhance its not-too-sweet flavor. —Donna Lamano, Olathe, Kansas
- 3/4 cup sugar
- 1/2 cup water
- 1-1/2 pounds fresh strawberries, hulled
- 1 cup white wine
- 1/2 cup honey
- 1/4 cup lemon juice
- In a small saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; set aside to cool.
- Place the remaining ingredients in a food processor; add sugar syrup. Cover and process for 2-3 minutes or until smooth. Strain and discard seeds and pulp. Transfer puree to a 13-in. x 9-in. dish. Freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 2 hours longer or until firm.
- Just before serving, transfer to a food processor; cover and process for 2-3 minutes or until smooth. Yield: 1 quart.
Originally published as Strawberry & Wine Sorbet in Taste of Home August/September 2009, p45
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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